Christmas Italian Recipe Italian Cake's

How to make Italian quick pistachio cake

Nonna’s Italian quick pistachio cake is a delicious Grandma’s cake with the taste of Italy.



  • 150g pistachios
  • 3 eggs
  • 125g (1/2 + 2 tablespoons) sugar
  • 75g (1/3 cup) butter, melted and cooled
  • 50g (1/3 cup +1 tablespoon) plain flour (or gluten free flour)
  • 1/2 teaspoon baking powder


Preheat oven to 160C (320F) and line a 20cm (8 inch) round cake tin.

pistachio cake ingredients


Place the pistachio nuts in a food processor and pulse until you reach a fine powder.


grind pistachio

Don’t worry if there are still a few lumpy bits and be careful not to pulse until the pistachios turn into nut butter. Set aside.


Using a stand/hand mixer, beat the eggs and sugar together until light and fluffy (about 2-3 minutes).

egg with sugar

With the mixer still on, gradually add the melted butter and mix until just combined.

melted butter

Sift the plain flour and baking powder into the bowl and using a spoon, fold to combine. Add the pistachio flour and continue to fold until well incorporated.

multed butter with flour

ground pistachio, butter and egg mix


Pour the mixture into the prepared cake pan and bake for 20-25 minutes or until the cake has come away from the sides of the cake tin and a cake skewer comes out clean.

raw pistachio cake

pistachio cake


Leave to cool in cake tin for 5 minutes before inverting onto a cooling rack. Once completely cool, dust with icing sugar.

Pistachio cake is now ready to be served!

pistachio cake with icing

pistachio cake

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